Hot Dog It's a Food Blog: Chicken Enchilada Stuffed Zucchini

From the moment that I saw this recipe on the Skinnytaste website I just knew that I HAD to make them for myself. What we have here is a zucchini "boat" filled with chicken enchilada mix and topped with cheese. A dollop of sour cream and some hot sauce makes these flavorful, yet still healthy at 116 calories per serving. As a bonus I used up the rest of my homemade enchilada sauce that I used to make Mexican Stuffed Peppers earlier this week.

Chicken Enchilada Stuffed Zucchini

Ingredients:

4 medium zucchini
1 tsp. olive oil
1/2 cup green onions, chopped
3 cloves garlic, crushed
1/2 cup diced green bell pepper
1/4 cup chopped cilantro
8 oz. cooked and shredded chicken breast
1 tsp. cumin
1/2 tsp. dried oregano
1/2 tsp. chipolte powder
1 tbsp. tomato paste
salt and pepper to taste
Enchilada sauce
3/4 cup reduced fat shredded cheedar cheese
chopped scallions and cilantro for garnish

Bring a large pot of water to a boil.

Preheat oven to 400 degrees F. Cut the zucchinis in half lengthwise and using a small scoop or melon baller, scoop out flesh, leaving 1/4 inch thick. Chop the scooped out flesh from the zucchini in small pieces and set aside.

Drop the zucchini halves in the boiling water and cook for 1 minute. Remove from water.

In a large saute pan, heat oil and add onion, garlic, and bell pepper. Cook on medium-low heat for 2-3 minutes, until onions are translucent. Add zucchini and cilantro; season with salt and pepper and cook for a few minute. Add the tomato paste, chili powder, cumin, and cilantro. Cook for 2 more minutes, then add the chicken; mix and cook another 3 minutes.

Pleace 1/4 cup of the enchilada sauce on the bottom of a large baking dish. Place zucchini halves cut side up into dish. Using a spoon, fill each hollowed zucchini boat with 1/3 cup chicken mixture, pressing down firmly.